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Thursday, May 11, 2017

Pineapple Sweet Rolls

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

These beauties are the perfect spring and summer treat. Bring the taste of the tropics to your breakfast or brunch table with a pineapple sweet roll!

I am so excited to be sharing these with you guys. I have been dreaming of making some sort of pineapple sweet roll for months, but haven't had the time to get to it. I really thought I was going to do it at Easter but gosh darn it if that calendar of mine doesn't always have a way of filling up faster than I think it should! So I knew I just had to do it for #BrunchWeek.

I originally thought I would do a pineapple version of my favorite Knock Your Sock of Cinnamon Buns because they are my favorite texture for a cinnamon bun. You know the kind that cooked, but still have that soft almost gooey center? Yeah, those! However I feel like the potato dough scares a few of you off. (Please don't let it scare you off. Those buns are SO. FREAKING. GOOD. I mean, really good!) So I pondered a few different and more traditional dough options. I wanted something you guys could actually see yourself making. So you do. Because you should. (You really should, they are so good. But I'll get back to that in a bit!)

In the end I decided that the Individual Easter Breads I did actually make for Easter were such a hit that I should use that dough as the base for the rolls. It is a simple dough enriched with just enough eggs and sugar. It's not too sweet, not too rich. There is just enough of everything. So make the pineapple filling ahead of time. You can even make it a couple of days ahead if you can trust yourself to stay out of it while it's in the fridge. Then bust out the Red Star Platinum Yeast and you'll be diving into one of these beauties before you know it!

My little guy loves to help in the kitchen, so of course he was a big part of making these. In fact other than tell him how many scoops to add, he did the dough mostly by himself. He is an expert at telling if a dough needs a bit more liquid or flour! He also rolled the dough out by himself too. I am thinking of getting a recliner for the kitchen so I can just sit back and tell him what to do! That's good parenting, right?! Of course a sweet roll needs some frosting. I thought a really simple cream cheese frosting would go great here. I was right. Though there isn't much a little cream cheese frosting wouldn't go well on!

I am telling you, these puppies were a little big bite of heaven! The roll itself was soft and delicious. The pineapple filling added that tropical feel and the frosting tied it all together. I can't wait to hear what you think when you try them!

Before I sign off for the day, I want to make sure you have entered to win the #BrunchWeek prize packs. If you haven't checked out the goodies yet, you really need to. There are some awesome prizes!

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Pineapple Sweet Rolls

by Cooking With Carlee May-11-2017

Ingredients

Pineapple filling:

20 oz. can crushed pineapple

1 T lemon juice

1 T plus 1 tsp cornstarch

1 T sugar

pinch salt

1 tsp vanilla extract

1-2 drops yellow food coloring (optional)

Dough:

1 1/3 cup milk

4 T butter

1/2 cup sugar

2 pkgs Red Star Platinum Yeast

6 cups flour

2 tsp salt

4 large eggs

Frosting:

8 oz cream cheese, softened

1 1/2 cups powdered sugar

2-3 T milk

1 tsp vanilla

Instructions

For the filling:
1. Pour pineapple into a large strainer over a bowl. Press down on the pineapple to release all of the juice. Set pineapple aside.
2. In a large heavy-bottomed saucepan, stir together the cornstarch, sugar and salt. Add a little bit of the pineapple juice and stir to ensure there are no lumps. Add remainder of juice and stir thoroughly.
3. Cook over medium heat, stirring constantly until mixture comes to a boil. Reduce heat and continue stirring while the mixture simmers for 2 minutes.
4. Remove from the heat, stir in reserved pineapple, vanilla and food coloring. Cool completely and store in the refrigerator until ready to use. The filling can be made up to a couple of days in advance. To prepare the dough:
1. In a small sauce pan warm the milk and butter, just until the butter is melted. Don't bring it to a boil. When butter is melted, remove from heat and stir in sugar. Set aside.
2. In a large bowl, gently beat the eggs. Add the flour, yeast, salt and the milk mixture. Mix until completely combined.
3. Turn onto a lightly floured surface and knead for about ten minutes or until the dough is smooth and supple.
4. Place in a greased bowl and cover. Let rise in a warm place until doubled in size. To assemble rolls:
1. Grease a large sheet pan, about a 10x15" or so.
2. Punch down the dough and then place on a floured surface. Roll into a large rectangle. 3.Spread the chilled pineapple mixture over the dough, leaving about an inch of dough showing on one side of the dough. Roll the dough into a log toward the blank dough. Gently pinch seam together.4.Cut into 12 equal sized rolls and place on greased baking sheet. Cover and let rise until doubled in size, about an hour. 5. Preheat oven to 375 F and bake for about 20-25 minutes, turning the pan halfway through. The bread should still be soft but lightly golden brown. To frost:
1. During the last bit of the baking time, make the frosting. Beat the cream cheese until smooth. Add the powdered sugar, milk and vanilla. Mix until combined. Add more milk if necessary to make a loose frosting consistency. 2.Let rolls cool for about 10 minutes and then spread with frosting.

Disclaimer: Thank you to#BrunchWeekSponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for#BrunchWeek recipes. All opinions are my own. The#BrunchWeekgiveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The#BrunchWeekBloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.

Absolutely a little bit of heaven, I want these this weekend and I want Jax to come make them for me, look how cute he is with the rolling pen in his hands! Pineapple and cream cheese In sweet roll form, oh my goodness yes

Hi Carlee, it sounds like you have a little chef in the making there. My two barely know a knife from a fork! These sound like little bites of heaven! You have reminded me that I wanted to have a go at your potato dough. So much to do, so little time!

I'm not a big sweet roll person, but these sound and look wonderful!! Not too sweet! I would be honored if you'd stop on over and share this on the What's for Dinner link up!!http://www.lazygastronome.com/whats-for-dinner-sunday-link-up-96/

Adding pineapple to sweet rolls is genius! It's my oldest son's favorite fruit so I think I'm going to surprise him when school's out with these. Thanks for sharing your awesome recipe with us at Merry Monday this week!